Soft Chocolate Chip Cookies

1. 4 1/2 cups all-purpose flour
2. 2 teaspoons baking soda
3. 2 cups butter, softened
4. 1 1/2 cups packed brown sugar
5. 1/2 cup white sugar
6. 2 (3.4 ounce) packages instant vanilla pudding mix
7. 4 eggs
8. 2 teaspoons vanilla extract
9. 4 cups semisweet chocolate chips



Preheat oven to 350 degrees F . Sift together the flour and baking soda, set aside.
In another bowl, cream together the butter, brown sugar, and white sugar.
Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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Chocolate Cupcakes

Ingredients

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
8 ounces semisweet chocolate, cut into 1/2-inch chunks



Preheat oven to 375 degrees F.
Line 2 12-cup muffin tins with paper liners; set aside.
Whisk together flour, baking powder, and salt in a medium bowl; set aside.
Put butter and sugars into the bowl of an electric mixer and mix on medium-high speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.
Spoon 1/4 cup batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes.

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